Enzymatic synthesis of structured lipid through interesterification of Rambutan stearin, palm mid fraction, and palm olein blends : optimization by response surface design (RSM)
2007
Loh, Y.F. | Nazaruddin R. | Nor Aini I. | Jumat S.
An optimization study for enzymatic interesterification (IE) of Rambutan Stearin (RKS), Palm Mid Fraction(PMF, IV=34)), and Palm Olein (PO) blends had been carried out by lipase TL 1M. Response surface methodology was used to obtain the desired data in the process optimization. Enzyme load (1.95-12.05%), reaction time (1.20-29.80 hours), and temparature (16°C-83°C) were important determining factors affecting IE. Optimization of the IE was attempted to obtain desired blended products while using the minimum molar of enzyme amount and energy as much as possible. Based on SFC profile, ratio that has been chosen for optimization study was 30RKS: 32.5PMF: 37.5PO, which produced the desired properties for use as margarine. The optimal set of variables that can produced 19.3% SFC at 20°C which indicated the good spreadability of margarine was a temparature of 55.7JOC, an enzyme dosage of 7.55%, and a time of 17.07 hours. From the SFC and SMP profile, blends IE that produced at (50°C, 12.05% and 15.50 hours) and (50°C, 7.0% and 15.50 hours) had been used to produced margarine and studied the SFC profile of margarine.
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